Action in the Cellar

This week, we will bottle about 600 cases of the very popular Red, White, & Blue. We will also begin cold stabilization of our American Pink Catawba, rack Cranberry Wine off yeast lees, taste the latest batch of Blackberry Wine to determine what we need to do

On Tuesday, we ran Nitrogen through the Iowa Reserve Marquette and the Iowa Sabrevois to remove any dissolved Nitrogen from these wines. Then, we bottled these wines on Wednesday. Both of these wines are special. They will be allowed to settle in the bottle for several weeks

We will check the dissolved Oxygen of the Iowa In the Dark first thing Monday morning and will probably then run Nitrogen through the wine in order to eliminate any dissolved Oxygen. We are starting to feel the pain of unreliable truck deliveries that we’re reading about

We are working to get both the Iowa Louise Swenson and the Iowa St. Pepin ready for bottling next week.  This week, we will check the level of dissolved oxygen in both wines and we will probably run Nitrogen gas through these wines.  This will remove the

We have several batches of Red, White, & Blue® in the works right now. Some are still fermenting and need additions of yeast nutrients while we also monitor fermentation temperatures. On other batches, we are ready to make the blend, and then cold stabilize the wine. On

We are bottling Red, White, & Blue this week. We are also starting to cold stabilize another batch of Red, White, & Blue. We will rack and transfer our Iowa In the Dark and also Iowa St. Pepin. With each wine, we’ll measure the dissolved oxygen and

We will bottle the second batch of Iowa Sweet & Snazzy™ on Thursday and on Tuesday, we will measure the dissolved Oxygen (DO) in this wine. If the DO is above about 5 parts per million or 5mg per liter, we will bubble Nitrogen through the wine.

We bottle our first batch of Iowa Sweet & Snazzy™ this week and a second batch next week. We will release this wine on July 5. It is a sweet fruity wine that is great for picnics and outdoor grilling. We will carefully measure the dissolved oxygen

We have fermentations of Catawba and Concord going now. We’ll be adding the lag nutrients to keep the yeasts happy. We will also be bottling another batch of Red, White, & Blue® and getting yet another batch filtered after cold stabilization and ready for bottling next week.

This week, we will bottle Iowa Lace. This is a wine made from La Crescent grapes grown in our vineyards. Before we bottle, we will be doing a dissolved oxygen (DO) test to make sure that the DO level is as low as we want it. If